Saturday, March 28, 2015

Aubergine Fennel and Bean Stew, Kale Salad.

This is the Aubergine (eggplant) Fennel Bean Stew from The Happy Pear cookbook. I adapted mine a bit. Used kidney beans instead of black beans and I had no pumpkin so I used yellow potatoes instead, otherwise the recipe flavors were the same. I love when eggplants get all silky in a stew like this! I loved the fennel, cumin and cardamom flavors.

Served with whole wheat pita.


More kale salad in a tahini based dressing with chickpeas.

1 comment:

Best Reviews for Fishing Lodge Alaska Website said...

Such a beautiful salad and I love all the textures and simple flavors together!